Serious Eats: Old fashion apple pie

Apple pie became a national symbol long before the era of food processors and sous vide, so I wanted my book to include a recipe that was as straightforward as possible. While it’s often said that using a variety of apples can create depth of flavor, this can also introduce unnecessary variables into the equation, with some types breaking down more quickly to flood the pie with juice. When you stick with one type of apple, the pie’s consistency stays the same from batch to batch; depth is created through a blend of brown sugar and spices that highlights the apples rather than overwhelming them.